Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib

A scholarly translation and study of a thirteenth-century Arabic culinary manuscript by the Andalusi scholar Ibn Razin al-Tujībī, this volume brings the medieval gastronomic traditions of al-Andalus (Islamic Iberia) and al-Maghrib (North Africa) to English-language readers. Culinary historian Nawal Nasrallah renders the original text with academic rigor, situating its recipes, ingredients, and food culture within the broader context of the medieval Islamic western Mediterranean world. Aimed at scholars, historians, and serious enthusiasts of culinary history rather than the everyday home cook, the work functions primarily as a historical and reference text. Published by Brill, it represents a significant contribution to the field of medieval Islamic culinary studies.